On a baking sheet, spread out the sweet potato pieces. Drizzle olive oil over the potatoes with a pinch of kosher salt. Roast until tender and lightly brown about 30 minutes.
Meanwhile, hold the tip of the stem of the kale in one hand and pull down along the stem with your other hand, removing the leaf. You can also cut the rib away from the stem if you wish to use a knife. Chop the kale into 1” pieces. Set aside.
In a large mixing bowl, add the vinaigrette ingredients and whisk until combined.
Add the kale, radicchio, apple slices, pecans, pumpkin seeds, and roasted sweet potatoes.. Gently toss the salad with the vinaigrette until fully coated. Sprinkle on the cranberries to garnish. Serve with fresh cracked pepper.
Note: If you have the time to roast the seeds, all the better! On a baking sheet or cast iron pan, gently toast the seeds in the oven at 350 degrees until fragrant and slightly crisp, about 8 -10 minutes.